Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei over the quality and sourcing of pre-prepared dishes has escalated, highlighting consumer rights and industry standards in the pre-prepared food sector [2][11][18]. Group 1: Dispute Details - Luo Yonghao has publicly criticized Xibei's sourcing practices, questioning the freshness of their ingredients and the rationale behind annual procurement [2][4]. - Luo has suggested a live-streamed dialogue with Xibei's founder, Jia Guolong, to clarify the situation and promote transparency in the pre-prepared food industry [6][8]. - Jia Guolong has previously labeled Luo as a "network black mouth," which Luo claims is defamatory and has indicated potential legal action for defamation [8][11]. Group 2: Industry Context - The controversy has drawn attention from major media outlets, emphasizing the importance of consumer rights and the need for clarity in the pre-prepared food market [11][18]. - The definition of pre-prepared dishes has been clarified, indicating that they are made from processed agricultural products and must meet specific storage and preparation standards [16]. - The public discourse surrounding pre-prepared dishes raises critical questions about industry standards, consumer knowledge, and the balance between convenience and food quality [18].

Group 1 - The conflict between Luo Yonghao and Xibei escalated on the night of September 14, with Luo expressing his anger over derogatory comments made by Xibei's founder, Jia Guolong, who referred to Luo as a "network black mouth" and "network black society" [1] - Jia Guolong acknowledged his mistakes and stated that Xibei would learn from the experience, aiming for transparency and improvement, but his comments reignited tensions instead of calming them [1] - Luo Yonghao had previously indicated that he wanted to move on from the pre-made dish incident, but the derogatory remarks led to a public confrontation, with Luo referencing past grievances against Siemens to illustrate his point [1] Group 2 - An article by Xinhua on September 13 emphasized the importance of consumer rights and the need for transparency in the pre-made dish industry, highlighting that the real challenge lies in building consumer trust rather than technical aspects [3] - The People's Daily commented on the necessity for clearer information regarding pre-made dishes, advocating for a rational and constructive discussion to enhance industry standards and consumer confidence [3] - The development of the restaurant industry should focus on both efficiency and consumer assurance, ensuring that the public can trust and understand what they are consuming [3]

Core Viewpoint - The recent discussions surrounding "pre-prepared dishes" have sparked widespread public interest, emphasizing the importance of consumer awareness and the need for transparency in the industry [2][3][4]. Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as meals made from one or more food products that undergo industrial pre-processing without preservatives, requiring heating or cooking before consumption [4][12]. - The concept of pre-prepared dishes is not new, as methods like marinating and curing have been used historically in the food industry [4]. - The use of pre-prepared dishes can significantly enhance operational efficiency in the restaurant industry, particularly in fast-food settings, by allowing quick replication of flavors [4][6]. Group 2: Consumer Concerns and Industry Challenges - Consumer concerns regarding pre-prepared dishes primarily revolve around food safety and the right to know about the food they consume [3][7]. - There is a lack of clear definitions and standards for pre-prepared dishes, leading to confusion and mistrust among consumers [8][9]. - Some businesses misrepresent pre-prepared dishes as freshly cooked meals, which undermines consumer trust and raises ethical concerns [8][9]. Group 3: Regulatory and Industry Developments - Recent initiatives aim to promote the high-quality development of the pre-prepared dish industry, including the establishment of cold chain logistics and quality raw material bases [9]. - Experts suggest that standardization, transparency, and innovation are crucial for the future of the pre-prepared dish industry [10]. - Regulatory bodies are encouraged to implement a disclosure system for pre-prepared dishes in restaurants to protect consumer rights [10][16]. Group 4: Food Safety and Quality Assurance - Ensuring food safety in the production and distribution of pre-prepared dishes is essential, with calls for stricter oversight and adherence to safety standards [15][17]. - The prohibition of preservatives in pre-prepared dishes aligns with consumer expectations for fresh and safe food options [17]. - The industry must focus on risk management throughout the supply chain to maintain food safety and quality [17].

Core Viewpoint - The recent discussions surrounding "pre-prepared dishes" have sparked widespread public interest, emphasizing the importance of consumer awareness and the need for transparency in the industry [1][2][3]. Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as meals made from one or more food products that undergo industrial pre-processing without the addition of preservatives, and are packaged for heating or cooking before consumption [4][12]. - The concept of pre-prepared dishes is not new, as methods like marinating and curing have been used historically in the food industry [4][5]. Group 2: Advantages and Industry Adoption - Pre-prepared dishes offer significant advantages over traditional cooking methods, such as improved operational efficiency for restaurants, especially in fast-food settings, allowing for quick service and cost-effectiveness [5][6]. - Large chain restaurants frequently utilize pre-prepared dishes to comply with safety regulations and enhance customer experience by speeding up service [6]. Group 3: Consumer Concerns and Industry Challenges - There are concerns regarding food safety and quality, particularly from smaller restaurants that may not meet safety standards, leading to a negative perception of pre-prepared dishes among consumers [7]. - The lack of clear definitions and standards for pre-prepared dishes has contributed to consumer uncertainty and mistrust [7]. Group 4: Regulatory Measures and Future Directions - Recent initiatives aim to promote transparency in the use of pre-prepared dishes in restaurants, ensuring consumers are informed about what they are purchasing [8][15]. - Experts suggest that the future of the pre-prepared dish industry lies in standardization, transparency, and innovation, with calls for national standards to guide production and safety [8][9].

Group 1 - The core issue revolves around the controversy involving the restaurant chain Xibei and its use of pre-prepared dishes, with public figures like Luo Yonghao commenting on the matter [5][6][9] - Luo Yonghao stated that he does not oppose pre-prepared dishes but emphasizes the need for transparency in the market, allowing consumers to know if restaurants use such products [4][5] - Xibei's founder, Jia Guolong, described the situation as the biggest external crisis since the company's inception, reporting a significant drop in revenue during the controversy, with losses estimated at 1 million yuan on September 10 and 11, and 2 to 3 million yuan on September 12 [6][9] Group 2 - The National Health Commission is set to release a draft national standard for pre-prepared dishes, which will clarify their status and require restaurants to disclose their use [4] - Industry leaders have rallied in support of Xibei, highlighting the importance of protecting established brands from unfounded accusations [6][9][10] - Xibei, founded in 1988, has grown to operate over 370 stores across 62 cities in China, employing around 18,000 people, and focuses on Northwest cuisine through its main brand, Xibei Youmian Village [13]

Core Viewpoint - The article discusses the public debate initiated by internet influencer Luo Yonghao regarding the sale of pre-prepared dishes by the restaurant brand Xibei, emphasizing the need for consumer awareness and transparency in the food industry [3][4]. Group 1: Consumer Rights and Industry Standards - The public's core demands are twofold: ensuring consumer rights to know about pre-prepared dishes and establishing clear national standards for such products [3][4]. - The discussion around food quality, pricing, and consumer rights has gained traction, indicating a positive outcome from the debate [3]. Group 2: Industry Response and Public Sentiment - There is a clear divide in public opinion, with consumers largely supporting Luo Yonghao while restaurant owners tend to defend Xibei, highlighting a conflict between industry standards and consumer demands [4][5]. - The backlash against Xibei suggests that supporting the restaurant may be seen as opposing consumer interests, which poses risks for restaurant owners [4]. Group 3: Luo Yonghao's Influence and Controversy - Luo Yonghao's history of public disputes with major brands has contributed to his rising popularity, but it raises questions about his motivations and the timing of his statements [5][6]. - Initial comments made by Luo regarding Xibei's dishes were criticized for being overly negative and potentially misleading, leading to a shift in his narrative towards advocating for transparency rather than outright condemnation of pre-prepared dishes [6][7]. Group 4: Legal and Ethical Considerations - Legal experts suggest that Luo's initial statements could be seen as defamatory, indicating potential legal repercussions for his comments [7]. - The impact of Luo's statements has led to significant revenue declines for Xibei and other businesses in the pre-prepared food supply chain, raising concerns about the responsibility of public figures in their communications [7][8]. Group 5: Responsibility of Public Figures - The article emphasizes the importance of public figures being cautious with their influence, as their words can have significant societal impacts [8][9]. - The need for accountability in public discourse is highlighted, suggesting that influential individuals should be mindful of their statements to avoid negative consequences for businesses and consumers alike [9].

Core Viewpoint - The incident involving pre-made dishes at Xibei has reached a temporary conclusion, with expectations for national regulations on pre-made dishes to be established soon [1][4]. Group 1: Company Actions and Reactions - Luo Yonghao has publicly criticized Xibei for using pre-made dishes, which has sparked significant public discussion [4]. - Xibei's founder, Jia Guolong, announced intentions to sue Luo Yonghao and introduced a "Luo Yonghao Menu" to emphasize that Xibei does not use pre-made dishes, while also allowing kitchen inspections [4]. - Despite Xibei's claims, media investigations revealed that many ingredients used are frozen or refrigerated, with some items, like broccoli in children's meals, having a shelf life of up to 24 months, leading to dissatisfaction among parents [4]. Group 2: Consumer Rights and Regulatory Developments - An article by Xinhua News Agency highlighted consumer concerns regarding the right to know, criticizing businesses that misrepresent pre-made dishes as freshly prepared while charging premium prices [4]. - The article called for the establishment of a disclosure system for pre-made dishes to protect consumer rights, with legal experts suggesting that restaurants should label the use of pre-made dishes in dining areas and provide complaint channels for consumers [4]. - Following the Xinhua article's stance and the impending announcement of national standards for pre-made dishes, Luo Yonghao declared a unilateral ceasefire, while Jia Guolong remained silent [4].

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei over the definition and use of prepared dishes has escalated, drawing significant public attention and impacting Xibei's business [1][3][4]. Group 1: Company Responses - Luo Yonghao initiated the controversy with a social media post, leading to Xibei's founder, Jia Guolong, announcing plans to sue him for defamation [1][3]. - Jia Guolong emphasized that Xibei does not use prepared dishes but rather "pre-processed ingredients," aiming to clarify the company's position [2][4]. - Following the backlash, Xibei opened its kitchen for media visits and shared its cooking processes to demonstrate transparency [4][7]. Group 2: Financial Impact - The controversy has reportedly led to a significant decline in Xibei's revenue, with a loss of over 2 million yuan in a single day [3]. - Jia Guolong acknowledged that the pricing strategy of Xibei has faced criticism, admitting past mistakes that contributed to the perception of Xibei as expensive [12][16]. Group 3: Industry Context - The debate centers around the definition of "prepared dishes," with many consumers equating any non-cooked meal as prepared, despite regulatory definitions differing [4][10]. - The prevalence of prepared dishes in the restaurant industry is increasing, with many chains reportedly using them to streamline operations and maintain consistency [24]. - Luo Yonghao's comments highlighted the need for transparency in the prepared dish industry, advocating for consumer awareness regarding food sourcing and preparation methods [27][30]. Group 4: Consumer Sentiment - Consumer trust is a critical issue, with many willing to accept higher prices if they believe the quality justifies the cost [13][16]. - The public's perception of Xibei's pricing and quality has been a longstanding topic of discussion, with many consumers expressing dissatisfaction with the value offered [10][12]. - The relationship between consumers and restaurants is complex, with transparency and quality being key factors in maintaining trust [20][34].

Core Viewpoint - The ongoing dispute between Luo Yonghao and the restaurant chain Xibei regarding the use of "pre-prepared dishes" has led to significant financial repercussions for Xibei, with reported daily revenue losses of 1 million yuan on September 10 and 11, and an expected decrease of 2 to 3 million yuan starting September 12 [1][2]. Group 1: Financial Impact - Xibei's revenue has been adversely affected, with a direct loss of 1 million yuan per day on September 10 and 11, and an anticipated loss of 2 to 3 million yuan per day from September 12 onwards [1]. - The controversy has resulted in a noticeable decline in customer traffic for Xibei, indicating a broader impact on the brand's reputation and financial health [1]. Group 2: Industry Reactions - Several prominent figures in the restaurant industry have publicly supported Xibei, emphasizing the challenges faced by businesses and the importance of constructive criticism rather than damaging accusations [2]. - Luo Yonghao has expressed concerns about the potential harm to Xibei and the restaurant industry as a whole, advocating for legislative measures to ensure transparency in the use of pre-prepared dishes [2]. Group 3: Legal and Regulatory Aspects - Legal opinions suggest that Xibei's use of certain ingredients may classify them as pre-prepared dishes under current regulations, raising questions about the company's marketing claims [3]. - A draft national standard for food safety regarding pre-prepared dishes is set to be publicly reviewed, which could lead to clearer definitions and regulations for the industry [3][4]. Group 4: Consumer Awareness - Luo Yonghao has emphasized the need for transparency in the restaurant industry, asserting that consumers have the right to know whether pre-prepared dishes are used [4]. - The discussion highlights a growing demand for clarity and honesty in food sourcing and preparation, as consumers increasingly seek fresh and authentic dining experiences [5].

Core Viewpoint - The ongoing debate between Luo Yonghao and the restaurant chain Xibei regarding "pre-made dishes" has highlighted significant issues in the restaurant industry, particularly concerning transparency and consumer rights [1][10]. Group 1: Impact on Xibei - Luo Yonghao's claim about Xibei serving pre-made dishes has led to a noticeable decline in Xibei's business, with daily revenue dropping by 1 million yuan on September 10 and 11, and an expected decrease of 2 to 3 million yuan starting September 12 [2]. - Xibei's CEO, Jia Guolong, emphasized that the restaurant does not serve any pre-made dishes and expressed the urgency of addressing the situation to mitigate further damage [2][6]. Group 2: Industry Reactions - Many prominent figures in the restaurant industry have publicly supported Xibei, indicating a divide between public opinion and industry sentiment [7]. - Yu Donglai, the owner of a well-known restaurant, expressed gratitude for Xibei and similar brands, highlighting the challenges faced by entrepreneurs and the importance of constructive criticism rather than condemnation [7]. Group 3: Legal and Regulatory Developments - A draft national standard for pre-made dishes, led by the National Health Commission, has passed expert review and will soon seek public opinion, marking a significant step towards regulatory clarity in the industry [8][9]. - The new standards will require restaurants to disclose their use of pre-made dishes, transitioning the industry from unregulated growth to a more compliant framework [10]. Group 4: Luo Yonghao's Position - Luo Yonghao clarified his stance on pre-made dishes, stating he does not oppose them but advocates for transparency regarding their use in restaurants [10]. - During a live broadcast, he criticized Xibei's claims of not using pre-made dishes, arguing that the lack of national standards does not justify misleading consumers about the freshness of ingredients [10][11].